My Travel Blog

About

A housemaker, who loves to try new recipes and travel to different places. Believes that too many stuffs spoils the interior and loves the minimalistic design. An Electrical Engineer by education but an craftswoman by choice. Love to paint, metal emboss and embroid. I always carry a wish list, although things pop in and out of it very often. A stickler for cleanliness. An aficionado of the Indian Culinary art.

Method:1.Make a paste out of the ingredients needed for marination.Marinate the fish pieces with the paste and keep it covered for an hour.2.Heat oil in a wok and fry marinated fish pieces on a medium heat till golden brown and set aside.3.Again heat oil and add cinnamon,cloves,fennel seeds,curry leaves,green chili,ginger-garlic paste and saute for 5-6 minutes.4.Add onions and cook till transparent which takes about 8 minutes.Then add tomato,chili powder,turmeric,coriander powder and cook till oil separates.5.Add coconut milk and bring it to a boil.Then add the fish cover the lid and let it cook for 10 minutes.Ensure that the heat is medium or low.Dont over boil.6.Temper with coriander leaves in the end.

COOK'S FILE---------------------NOTE:For coconut milk,grind the coconut with 2 cups of water and squeeze it for milk.HINT:This curry is good of a day.Its not for the long haul.

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Twenty years from now you will be more disappointed by the things that you didn’t do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.--Mark Twain